Sunday, April 11, 2010

BYU Mint Brownies

A few weeks ago, Michele posted this recipe on her blog. I was so excited about it! I made a pan and they are delicious...even better than the real BYU brownies. Maybe it is because of the freshness, maybe it is because I took the time to make them, or maybe it is because I made the mistake of quadrupling the chocolate (I probably should explain... Michele cut her recipe in half and said she doubled the chocolate. At first I thought that she had just doubled the chocolate on her own and didn't put it in the recipe on her blog (I don't know why I thought that). So I decided to double the chocolate too...I realized too late that I had doubled her doubled chocolate. Oh was a mistake I might make again). I was going to take a picture, but we ate them all before I got around to it. :)Here's the recipe:

For the brownie:
1 cup butter (or margarine)
1 cup cocoa (this is doubled...not quadrupled)
2 Tbsp. honey
4 eggs
2 cup white sugar
1 1/2 cup flour
1 1/2 tsp. baking powder
1/2 tsp. salt

Melt butter and mix in cocoa. Allow to cool. Add honey, eggs, sugar, flour, baking powder, and salt. Mix well. Pour batter into a greased 9x13 baking pan. Bake at 350 degrees for 30 minutes. Cool. Frost with mint icing and place in fridge or freezer for a few minutes to stiffen it up. Then frost with chocolate frosting.

For the mint icing:
4 Tbsp. butter
dash of salt
3-4 Tbsp. milk
2 Tbsp. light corn syrup
2 1/2 cup powdered sugar
1/2 tsp. peppermint extract
3(ish) drops green food coloring

Soften butter. Add salt, corn syrup, and powdered sugar. Beat until smooth and fluffy. Add mint extract and food coloring. Mix. Add milk gradually until the consistency is a little thinner than cake frosting.

Hershey's Perfectly Chocolate Chocolate Frosting:
1/4 cup butter
1/3 cup Hershey's cocoa
1 1/2 cups powdered sugar
3-4 Tbsp. milk
1/2 teaspoon vanilla extract

Melt butter. Stir in cocoa. Alternately add powdered sugar and milk, beating to spreading consistency. Add small amount additional milk, if needed. Stir in vanilla.

SOURCE: Michele. By way of: The Girl Who Ate Everything, originally from BYU Dining.